Creamy Mashed Cauliflower

Creamy Mashed Cauliflower

37 Reviews

From: EatingWell Magazine, February/March 2005

Our savory cauliflower puree makes a perfect low-carb stand-in for mashed potatoes. It gets its fabulous flavor from garlic, buttermilk and a touch of butter and, best of all, it has about one-quarter of the calories of typical mashed potatoes. If you like, vary it by adding shredded low-fat cheese or chopped fresh herbs.

Preparation

Active

15 m

Ready In

30 m

Place cauliflower florets and garlic in a steamer basket over boiling water, cover and steam until very tender, 12 to 15 minutes. (Alternatively, place florets and garlic in a microwave-safe bowl with ¼ cup water, cover and microwave on High for 3 to 5 minutes.)

Place the cooked cauliflower and garlic in a food processor. Add buttermilk, 2 teaspoons oil, butter, salt and pepper; pulse several times, then process until smooth and creamy. Transfer to a serving bowl. Drizzle with the remaining 2 teaspoons oil and garnish with chives, if desired. Serve hot.

Tip: No buttermilk? You can use buttermilk powder prepared according to package directions. Or make “sour milk”: mix 1 tablespoon lemon juice or vinegar to 1 cup milk.

Reviews 37

The first time I made it, I used a tiny bit of parmesan cheese,. Soo delicious! The second time, I didn't have any parmesan cheese, also, sooo delicious! Remarkably Good! I did not use a steamer, Just a large pot w/a lid, steamed it just like that w/ several cloves of garlic, squeezed them out of their lil shells

My whole family loved this even the picky ones, This is a keeper for us.

February 09, 2017

By: chefddl

Used 1 large clove of garlic, substituted sour cream for buttermilk, just drizzled in a little olive oil and it was perfect! Had no issue with residue in bottom of food processor. Be sure to drain well after steaming in microwave. Butter and sour cream processed very well for a really creamy texture.

December 09, 2014

By: EatingWell User

Terrible!!!!!
Dont get me wrong, I love garlic but I used 1/2 the amount it called for and it was totally overwhelming. The cauliflower never really got creamy as you think of mashed potatoes being creamy and the buttermilk and butter didnt really mix in, it just separated out and sat in the bottom of the food processor. And processing longer didnt make it any better. I tried adding cheese to my serving to make it edible, but that really didnt help so I just ate the cheese off the top and threw out the rest. I didnt want to waste my delicious cheese!
Pros: Well, I was going to say low cal, but I added a bunch of cheese to make it edible and it still wasnt
Cons: Clumpy(not creamy), watery, too garlicy(after using 1/2 the amount it called for)

September 01, 2014

By: EatingWell User

Do not use a Blender or milk
I prepared mine a different way without a blender of the use of milk. You can tweek your recipe to suit your taste. I simply boiled/steamed the cauliflower after I cut it into chunks. When tender I drained the water and put in a tablespoon of butter, tablespoon of sea salt and pepper, red pepper to taste, tablespoon of Fish sauce to taste, then I used a hand held potato masher instead and they came out perfect. You have to keep mashing and cooking on low to get all the water out so they will have that fluffy mashed potato consistency...keep tasting to make sure they are seasoned properly and not over salted.
Pros: Delicious and fluffy
Cons: None

January 22, 2014

By: EatingWell User

Wasn't creamy as the title indicated
I wouldn't make again, the texture was lumpy. I tried to add more milk and blend it longer to no avail.
Pros: healthy, good garlicky taste
Cons: not creamy, bad texture, lumpy

January 14, 2014

By: EatingWell User

Try roasting the cauliflower in the oven with garlic
Cooking the cauliflower by roasting it in the oven with garlic cloves for about 20 minutes deepens the flavor. I added a bit of EVOO to the food processor. Delicious!
Pros: Delicious
Cons: None